Moroccan Carrot & Chickpea Salad

This salad is full of flavour, texture and is so filling. Enjoy it on its own for lunch or as a side for a big get together!

At a glance

Approx 40 minutes
Serves 4 - 6 people


  • 6 large carrots peeled & cut into long sticks
  • 2 red onions cut into wedges
  • 2 lemons quartered
  • 2 tsp smoked sweet paprika
  • 2 tsp cinnamon
  • 1 tsp cumin
  • Olive oil
  • 1 tbsp of garlic
  • Salt to taste
  • 2 x tins of chickpeas drained
  • Spinach leaves
  • Rocket
  • 1 bunch parsley, chopped
  • 1 bunch Coriander, chopped
  • 2 handfuls dates halved
  • Slivered almonds.
  • 1 cup Greek yoghurt
  • Tahini to taste


  1. Preheat the oven to 180 degrees and line a tray with baking paper.
  2. Place the carrots, red onion and lemon in a bowl along with the paprika, cinnamon, cumin, olive oil, salt and garlic. Toss well to coat evenly.
  3. Spread out evenly on the baking tray and roast for 25 to 30 minutes or until tender and slightly caramelised. Set aside to cool.
  4. When cool add the chickpeas and toss well to coat in the spiced oil.
  5. Place the spinach, rocket, parsley and coriander in a serving bowl or platter. Top with the carrot and chickpea mixture.
  6. Mix the natural yoghurt with the tahini and drizzle on top, or serve in a separate bowl.
  7. Sprinkle with dates and the slivered almonds.